Bulgogi

Bulgogi is second only to kimchi in familiarity among foreigners. When the meat is seasoned and broiled ahead of time, it is called nobiani-kui, but when all the meat is broiled at the table, is it bulgogi.  The most tasty bulgogi is broiled quickly over a very hot charcoal fire on a specially designed griddle which collects the juice at the bottom.

To serve 1 person
    150 g beef(fillet or sirloin)
        1 tsp. pine nut powder

Seasoning sauce:
    1 1/2 tbsp. soy sauce
    1 tbsp. minced scallions
    1/2 tbsp. sesame salt
    1 1/2 tbsp. fresh pear juice
    3/4 tbsp. sugar
    1/2 tbsp. minced garlic
    1/2 tbsp. sesame oil

  1. Slice beef against the grain into 4 cm * 5 cm pieces that are approximately 4 mm thick.  Score lightly to make it tender.
  2. Grate a peeled pear and mix the pear juice with the other ingredients to make the seasoning sauce.
  3. Dip the beef piece by piece in the seasoning sauce, layer them in a mixing bowl, pour the remaining sauce over the meat and let it marinate at room temperature for 30 minutes.
  4. Place beef on a hot grill and broil over a direct flame (Be careful not to burn them...)
  5. Arrange on a serving dish and sprinkle with pine nut powder.

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    "Other men live to eat, while I eat to live" Socrates

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